Ingredients

5     pounds (2.5 kg) pork shoulder, cubed
2     pounds (1 kg) pork fat, cubed   
1     medium onion, diced       
2     cloves garlic, minced       
1     cup (250 mL) chopped celery   
2     cups (500 mL) chicken broth
2     tablespoons (30 mL) salt   
1     teaspoon (5 mL) pepper
1/2    teaspoon (2 mL) cinnamon       
1/4    teaspoon (1 mL) ground cloves

Directions

Place pork shoulder and fat in a heavy roasting pot, and roast uncovered at 350°F (180°C) for 1 hour. Add vegetables and roast for another 30 minutes.

Put meat and vegetables through a meat grinder twice (or use a food processor, on pulse). Return to pot. Add chicken broth and seasonings. Let simmer on low for 10 minutes. Pour into 6 ramekins, or 6 4x9 (10x23 cm) moulds; let cool and refrigerate.

Delicious spread on ploye, bread or crackers. Makes approximately 3 lb (1.3 kg).